Tuna and Smoked Mussel Burgers

"Very simple burgers, with canned tuna given a flavour kick with smoked mussels. I am uncertain about the exact weight of tuna cans in the USA: I used 2 of the solid-pack cans, 170 g each. Do not use shredded or tuna chunks, because it yields so little meat! Use any dry poultry stuffing with a breadcrumbs basis. Because of this dry stuffing the burger mixture needs to stand about 30 minutes (or be prepared hours before if you like) so that the dry stuffing can absorb liquid. Prep time does not include standing time."
photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
Ready In:
4-6 large burgers


  • 2 (5 1/2 ounce) cans tuna, canned, solid pack, drained (2 x 170 g)
  • 2 (3 ounce) cans cans smoked mussels, do not drain (2 x 85 g)
  • 12 cup seasoned stuffing mix, dry, of your choice (125 ml)
  • 3 tablespoons mayonnaise (tangy, 45 ml)
  • 2 eggs, largest size, beaten
  • oil (for frying)
  • lime juice (or lemon juice, to taste, for drizzling over)


  • Drain the tuna in a sieve and put in a mixing bowl.
  • Open the cans of mussels, and add with its oil to the tuna. The oil is usually quite minimal, and don't drain off the oil!
  • Add the 1/2 cup dry stuffing mix, mayonnaise, and the beaten eggs.
  • Mix very well. Leave this mixture to stand at room temperature for at least 30 minutes for the dry stuffing to absorb the moisture (or cover and refrigerate for several hours if you prefer).
  • Heat oil in a pan until hot, form large, flat burgers, and fry over medium heat, turning once one side is crisp and brown, and let fry on other side until brown.
  • Squeeze lime/lemon juice over each burger before serving.
  • Serve with oven-fried potato and red-onion wedges, and vegetables, plus condiments, OR make burgers with bread rolls and the usual garnishes.

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I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
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